Cool the buns completely before adding the cream. Keep the filling soft enough to pipe but firm enough to hold its shape.
Make ahead Bake the buns ahead and fill shortly before serving. Refrigerate the whipped cream and any filled buns.
Maritozzi con la panna
Prep 40 min · Cook 40 min · Rest 4 hr 30 min · Yield 12 cream buns · Difficulty Medium
Method
Soak the raisins in 100 ml water for 10 minutes, then drain and blot dry. Mix 500 g flour with the yeast and 95 g sugar. Add 250 ml lukewarm water, malt, yolks, corn oil, salt and lemon zest. Knead for 8–10 minutes, until smooth and elastic; work in the raisins, pine nuts and candied peel.Soak the raisins in ½ cup water for 10 minutes, then drain and blot dry. Mix 1 lb flour with the yeast and 3¼ oz sugar. Add 1 cup lukewarm water, malt, yolks, corn oil, salt and lemon zest. Knead for 8–10 minutes, until smooth and elastic; work in the raisins, pine nuts and candied peel.
Cover the bowl and let rise until doubled, about 2 hours in a comfortably warm place. Use the reserved flour sparingly on the board. Divide the dough into 12 pieces of equal weight, about 90 g each, and round into balls with the seams underneath. Cover on lined trays and rest for 30 minutes.Cover the bowl and let rise until doubled, about 2 hours in a comfortably warm place. Use the reserved flour sparingly on the board. Divide the dough into 12 pieces of equal weight, about 3¼ oz each, and round into balls with the seams underneath. Cover on lined trays and rest for 30 minutes.
Gently lengthen each ball into an oval without flattening it. Brush with egg white, cover loosely and let rise until puffy, about 1 hour. Keep the same bun size when making a different quantity, using more or fewer pieces and trays.Gently lengthen each ball into an oval without flattening it. Brush with egg white, cover loosely and let rise until puffy, about 1 hour. Keep the same bun size when making a different quantity, using more or fewer pieces and trays.
Heat the conventional oven to 180°C. Bake one tray at a time for about 18 minutes, until evenly golden. Meanwhile heat 50 g sugar with 35 ml water just until dissolved. Brush the hot buns lightly with syrup, then cool completely on a rack, about 1 hour.Heat the conventional oven to 350°F. Bake one tray at a time for about 18 minutes, until evenly golden. Meanwhile heat 1¾ oz sugar with 2¼ tbsp water just until dissolved. Brush the hot buns lightly with syrup, then cool completely on a rack, about 1 hour.
Whip the cold cream with the icing sugar until it holds firm, smooth peaks. Cut each cooled bun lengthwise from the top, leaving its base joined. Open gently, pipe in the cream and smooth the exposed filling with a small spatula.Whip the cold cream with the icing sugar until it holds firm, smooth peaks. Cut each cooled bun lengthwise from the top, leaving its base joined. Open gently, pipe in the cream and smooth the exposed filling with a small spatula.
